Make sure to cook the bacon before starting this recipe.
Set p a water bath by filling an oven-safe dish with 1-inch deep water. Place on the lower rack of the oven. This will create a humid environment to allow the eggs to cook evenly and prevent them from drying out.
Preheat oven to 300 degrees F.
Grease a muffin pan by adding the oil to one muffin pocket and spreading to remaining pockets using a food brush. Make sure to coat each pocket well.
Add the eggs, sour cream, shredded cheese, salt, pepper and nutritional yeast (if using) to a blender and blend on highest speed for 30 seconds. The eggs should be smooth and frothy.
Pour the egg mixture evenly into each of the muffin pockets.
Add the chopped cooked bacon and pieces of cold cuts to each of the egg-filled muffin pockets.
Bake in preheated oven for 30 minutes.
Remove from the oven and let sit for 5 minutes.
Using a spoon, remove the egg bites from the muffin tray and play on a plate or in a food storage container.
Can be stored in the fridge for 3 days or frozen for 2-3 months.